Mini Vegetable Cakes
Recipe from Parents

Zucchini and beets are baked into corn muffins to make a great side dish for chili, soups, or beef roast.


Mini Vegetable Cakes

by 2  people


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Servings: 4 to 6 servings
Related Categories: Beets, Corn Muffins, Vegetables, Zucchini
 
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Ingredients
  • 1  package
    (8.5 ounces) corn-muffin mix
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  • egg white
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  • 3  tablespoons
    water
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  • 3/4  cup
    shredded zucchini
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  • 1/2  cup
    chopped canned beets
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  • 2  tablespoons
    canola oil
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Directions
1.
Combine half corn-muffin mix with egg white and water. Stir in shredded zucchini and beets. Drop batter by the tablespoon in hot canola oil. Cook 2 minutes; turn and cook 1 to 2 minutes more, until browned.

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There's a number of tweaks you can perform on the basic recipe and still end up with a delicious treat. Try adding cheddar cheese and chile peppers for a version with a hint of heat.

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